A few weekends ago, we had some friends and family over to carve pumpkins. It was a little chilly but we stationed ourselves in the sun, laid out some newspaper, and hacked into those pumpkins! To warm us up, I made chili. This is my go-to chili recipe, although I’ll occasionally make a more traditional one for Jeff. I much prefer the mix of flavors in this recipe. You get salty, sweet, and tart flavors in each bite. And of course, it’s warm. Isn’t that all that matters on a cool day?
Black Bean and Kielbasa Chili
Serves 6
2 tbsp. olive oil
1 ½ lbs. turkey or beef kielbasa, quartered lengthwise, then cut into ½ inch pieces
2 cups chopped onions
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
4 large garlic cloves, chopped
4 15-ounce cans black beans, drained
1 14-ounce can low-salt chicken broth
1 14-ounce can diced tomatoes in juice
3 tbsp. chili powder
2 tbsp. sugar
2 tbsp. red wine vinegar
3 small bay leaves
1 tbsp. dried oregano
2 tsp. ground cumin
Heat olive oil in heavy large pot over medium-high heat. Add kielbasa; sauté until beginning to brown, about 12 minutes. Using slotted spoon, transfer kielbasa to bowl. If necessary, add enough oil to pot to measure 2 tbsp. (or discard all but 2 tbsp. drippings). Add onions, both bell peppers, and garlic. Sauté until beginning to brown, about 10 minutes. Add beans, broth, tomatoes with juice, chili powder, sugar, vinegar, bay leaves, oregano, and cumin. Bring chili to a boil, stirring occasionally. Reduce heat to medium, cover, and simmer 30 minutes. Return kielbasa to pot. Reduce heat to low. Simmer, uncovered, until chili is thick, stirring occasionally, about 30 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before serving.)
Ladle chili into bowls. Top with sour cream and green onions if desired.
From Bon Appétit
And at the request of Ino, the pumpkin square recipe. This is one of those items that the staff at Williams-Sonoma prepares and passes out to try to get you to buy their items, in this case their pumpkin butter. I use a cheaper brand I can get at the grocery store.
I have an even better recipe that doesn’t use the boxed cake mix. Hopefully I’ll get a chance to put that one up sometime soon…
Pumpkin Dessert Squares
1 box yellow cake mix, set aside 1 cup
8 tbsp. unsalted butter, melted, plus 4 tbsp. cold unsalted butter
3 large eggs
1 jar Muirhead Pecan Pumpkin Butter
2 tbsp. milk
1 tbsp. all-purpose flour
¼ cup sugar
1 tsp. ground cinnamon
Preheat oven to 350°F. Lightly grease a 9×13 inch baking pan.
Stir together cake mix, 8 tbsp. melted butter, and 1 egg. Pour into prepared pan.
Stir together pumpkin butter, 2 eggs, and milk. Pour over cake batter in pan.
Add the flour, sugar, and cinnamon to bowl with 1 cup cake mix. Add 4 tbsp. cold butter. Cut in butter until pea-sized crumbs. Crumble over top of baking pan. Bake 35-40 minutes.
From Williams-Sonoma
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